Yield: 12
Homemade Breadsticks
These golden-brown, homemade breadsticks are blissfully soft on the inside and perfectly crisp on the outside! Brushed with an herbed garlic butter, this breadstick recipe is the best!
Ingredients
For the Breadsticks
- ¾ cup warm water
- 2 teaspoons active dry yeast
- 1 teaspoon granulated sugar
- 2 tablespoons olive oil
- 1 cup all purpose flour
- 1 cup bread flour
- 1 ½ teaspoon salt
For the Topping
- ¼ cup melted butter
- 1 teaspoon garlic powder
- ½ teaspoon Italian seasoning
- ¼ teaspoon salt
- Finely grated parmesan cheese, to taste
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Instructions
- In the bowl of a stand mixer, combine the water, yeast and sugar. Let stand for 5 minutes to proof.
- Once frothy, add the olive oil and whisk. Next, add the flours and salt. Use a dough hook to knead the dough. Once the dough has come together, continue kneading for 6 minutes. The dough will be very sticky at this point.
- Roll into a ball and place into a greased bowl. Cover with a damp towel and set in a warm spot to rise for 1 hour or until doubled in size.
- Once the dough has risen, turn it out onto a floured surface. Cut the ball into 12 slices like pizza. Roll each slice into a rope about 10” long. Repeat with the remaining slices. Place each the sticks onto a parchment lined baking sheet leaving a half inch of space between them.
- Preheat the oven to 400°F. Let the breadsticks rise while the oven is preheating for about 10 minutes.
- Bake breadsticks for 15-18 minutes or until golden. Remove from the oven.
- While the breadsticks are baking, mix up the topping. Add the butter, garlic powder, Italian seasoning and salt to a small bowl and whisk to combine.
- Once the breadsticks have been baked, brush the butter mixture over each warm breadstick and then sprinkle parmesan over the top and serve. Serve immediately.
Notes
Store: Store leftover breadsticks in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 1 week. I recommend warming them in the oven at 350°F, but you could also microwave them for a few seconds until just warmed.
Freeze: Cool completely and then freeze in a freezer bag or container for up to 2 months. Before serving, warm them up in the oven at 350°F until heated through.
Water Temperature: Whenever you’re working with yeast, you want to dissolve it in warm, but not hot, liquid. Hot liquid will kill the yeast, while cold water won’t activate it. Use water that’s just a little bit warmer than body temperature, around 105°F to 110°F.
Keading: While the kneaded dough will be fairly sticky, it should also be smooth and elastic. If it’s shaggy or fragile, it should be kneaded more.
Rising: Let the dough rise in a warm, draft-free area to ensure a good rise. Some people like to rise their dough in the oven with the light on, if it’s cold in the kitchen. Another common spot is in the microwave, with a bowl of steamy hot water for some warmth. However, if you live in a warm area (hello, Florida!), the counter is probably just fine.
Nutrition
Calories: 134kcal, Carbohydrates: 16g, Protein: 3g, Fat: 6g, Saturated Fat: 3g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0.2g, Cholesterol: 10mg, Sodium: 371mg, Potassium: 32mg, Fiber: 1g, Sugar: 0.4g, Vitamin A: 120IU, Vitamin C: 0.01mg, Calcium: 7mg, Iron: 1mg